Wednesday, November 28, 2012

Cheddar Beef Enchiladas

Cheddar Beef Enchiladas
adapted slightly from Taste of Home 

Ingredients:
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 cup water
  • 2 cups cooked rice
  • 1 can (16 ounces) refried beans
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 10 to 12 flour tortillas (8 inches), warmed
  • 1 jar (16 ounces) salsa
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
  • Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes.
  • Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
  • Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5-6 enchiladas each).

Tuesday, November 20, 2012

Taco Soup


When we lived in Michigan during my husband's 2 years of business school, the kids and I were invited to a friend's house for dinner.  She made this taco soup and apologized for it's simplicity.  I was impressed just by the dinner invitation and didn't really care what she served us but this soup hit the spot.  I had never heard of Taco Soup before and it was delicious!  I promptly asked her for the recipe :).  This meal has become a staple, not only for my family, but for many friends and family members who have since asked me for the recipe.  Taco soup might be eaten more often in our house than any other meal.  Everyone loves it and it is super fast to throw together.  We love it!
 Taco Soup
1-1/2 lbs. ground beef
½ cup chopped onion
1 – 28 oz. can diced tomatoes , undrained
1 -16 oz. can dark red kidney beans, undrained
1-17 oz.. can corn, undrained
1-8 oz. can tomato sauce
1 package taco seasoning, (or ¼ cup)
2 cups water
Brown ground beef and onion together and then add the remaining ingredients.  Bring to a boil and simmer for at least 15 minutes on the stove top or transfer to crock pot and cook on low for 3 to 4 hours.
Garnish soup with shredded cheese, sour cream and tortilla chips.

Friday, November 16, 2012

Homemade Shells and Cheese

Okay, this recipe is dangerous.  As in, dangerously good but not-so-good for you.  It is one of those meals that I can count on my kids eating every time....and pretty much anyone else.  I mean, who doesn't love some homemade mac and cheese?  And while it is not going to make the menu on The Biggest Loser it is a delicious splurge every once in a while.  It is one of our family favorites.  A lovely friend brought this after I had baby #4 and I thought that it was a perfect, homey meal that my whole family could enjoy. 

Homemade Shells and Cheese

16 oz. medium shell pasta
1 cube butter
1/4 c. flour
1 t. chicken bullion
2 c. milk
1/4 t. dry mustard
1 1/2 t. Lawry's seasoned salt
dash pepper, dash nutmeg
2 c. cheddar
2 c. gruyere or jarlsberg

Boil pasta according to package directions.  Make the white sauce.  In a 9x13 pan layer 1/2 pasta, 1/2 cheese and repeat.  Pour white sauce over the top and sprinkle with 1/4 c. bread crumbs.  Bake 35-40 min. @ 350 degrees. 


Apple Crisp

I know what you're thinking...."Apple crisp, yeah, yeah, been there done that, nothin' special."  Well I can understand that if you haven't tried this recipe.  I know by the looks of it, it's nothing special but there is something about the proportions of the ingredients in this recipe that make it really delicious.  I got this recipe from a friend over a dozen years ago.  It has been my go-to ever since.  My family knows it's Fall when I start to make this apple crisp.  We all look forward to it year after year.  Serve warm with a scoop of vanilla ice cream. 

Apple Crisp

1/2 c. sugar
1 t. cinnamon
1/4 t. salt
6-8 apples, peeled, cored, and sliced

Toss apples in the cinnamon sugar mixture and arrange in the bottom of an 8x8 dish.

1 c. brown sugar
1 c. old-fashioned oats
3/4 c. flour
1/2 t. salt
1/2 c. butter

Combine dry ingredients and cut in butter until crumbly.  Spread over the apples.  Bake at 350 degrees for 30-45 minutes.

Thursday, November 8, 2012

One Dish Chicken Dinner

Easiest. dinner. ever.  I saw this on Pinterest touted as a "go-to" dish for taking to people who have had babies or surgery.  It looked soooo easy so I tried it for Sunday dinner a while ago.  Why didn't I think of something so simple before?  It was awesome!  So awesome, in fact, that I tried out the "go-to" dish theory on a family from church that had just had a baby.  I threw this meal together in no time flat, added some crusty rolls from the store and some brownies.  The result was the easiest, most stress-free meal I have ever put together for someone.  I brought it over before the dinner hour and let them cook it themselves which is fantastic for two reasons:  dinner time at my house isn't chaotic trying to get my kids fed and dinner out the door to someone else at the same time (never fun), and the family on the receiving end gets to eat when they want to without waiting on me.  Awesome and awesome.....told you :).  Also, (obivously) the entire meal is in one convenient dish.  One dish and you're done, beautiful!

One Dish Chicken Dinner

4-6 raw chicken breasts
2 lbs. new, red potatoes
fresh green beans (or broccoli)
1 packet Italian dressing mix
1/2 c. butter, melted

Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!

Crock Pot Chicken Parmesan

All I'm going to say here is:  easy, fast, cheap, kid-friendly, and delicious!!!  Enough said.  Make this recipe today, you won't be sorry.  

Crock Pot Chicken Parmesan
from Chef in Training
 
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 T. olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 T. of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.

Buffalo Chicken Garbage Bread

This was a quick and easy Friday night dinner a couple of weeks ago at our house.  We usually do homemade pizza but I thought I'd mix it up a bit.  It's the same idea but rolled up....think pizza cinnamon rolls....that doesn't sound very appetizing, maybe not :).  Anyway, I've since tried it with marianara, pepperoni, mozzarella, and olives which was really yummy.  The possibilities are endless!

Buffalo Chicken Garbage Bread
from Pinterest  

 Ingredients:
2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used store bought and let it sit out for about 20 minutes)
8 oz. of shredded mozzarella cheese
3 oz. of shredded cheddar cheese
1/2 cup of Franks Wing Sauce (Buffalo)
1/3 cup of ranch or blue cheese dressing

Directions:
Pre-heat oven to 425°F. 

Cut chicken into cubes.  Season with salt and pepper.  Heat teaspoon of olive oil in skillet and add chicken when hot.  Cook chicken completely and then add 1/4 cup of wing sauce.  Stir to coat chicken and let simmer for a minute or two.  Take chicken off heat and let cool.

On a well floured surface, spread pizza dough into a long rectangle shape.  Add ranch dressing or blue cheese dressing and remaining 1/4 cup of wing sauce.  Spread across the dough.  Add chicken and then top with mozzarella and cheddar cheese.  You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.  Roll the dough like a pinwheel until you reach the end.  Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking. 
Spray baking sheet with light coat of non-stick cooking spray.  Place garbage bread on the pan and bake for 20 to 25 minutes.  Let sit for five minutes and cut into and enjoy!

Chicken Tikka Masala

It has been a LONG time since I've posted anything.  We moved to a new home in June and prior to that we were getting our old house ready to sell and it has been c-r-a-z-y ever since with summer vacations and school starting for the kidlets.  But now I'm back and ready to organize more of my favorite recipes, new and old.  This one is new but will be getting a lot of use around this house!

So I've been a little (a lot) obsessed with Pinterest lately.  Mostly for new, fast dinner ideas.....and maybe some dessert recipes just to keep things interesting :).  This is one of my latest favorites.  It tastes very much like the tikka masala from a local Indian restaurant that I love.  It is easy-peasy to put together and much cheaper than take-out.  I was very happy with the results.  Enjoy!

Chicken Tikka Masala
adapted slightly from www.mattawamum.com

Ingredients:

2 lbs chicken breast, chopped into bite size pieces

Marinade: 
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
1 tsp red pepper
1 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Sauce:
1 Tbsp unsalted butter
2 garlic cloves, minced
1/2 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (8oz) tomato sauce
1 1/2-2 c light whipping cream or half and half

 Optional:  1/4 c. fresh cilantro for garnish

Directions:
Put the chicken in a dish or large ziploc bag, add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.  Stir to coat the chicken.  Put in the fridge for 1-2 hours then discard the marinade. Grill or cook the chicken in a skillet until done, or no longer pink inside (about 8 minutes).  Thread chicken on skewers to grill.   

For the sauce, melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.  Add coriander, cumin, paprika, garam masala and salt. Stir to combine  Stir in tomato sauce and simmer for 15 minutes  Stir in the cream: 1 cup for hot-medium, 2 cups for medium-mild. Then serve with white rice and garnish with fresh cilantro.